Leek-Chicken Soup Recipe

• 1 tbsp Dill
• 1/4 tsp Nutmeg
• 3 Celery Ribs (chopped)
• 4 large Leeks (sliced)
• 3 Garlic Cloves (minced)
• 3 White Mushrooms (chopped)
• 2 cups Chicken Pieces (chopped)
• 1 cup Chicken Broth
• 1 cup instant Brown Rice
• 1 cup Whipping Cream
• 3 tbsp Cornstarch
• 5 cups Water
• Salt to taste
• Pepper to taste

• Put the celery, mushrooms, garlic and leeks along with water broth and spices in a stock pot.
• Bring it to boil. Simmer for 10-15 minutes to soften the leeks and celery.
• Add the chicken pieces and rice. Simmer for 10 minutes until the rice is cooked.
• Mix cornstarch with cold cream and add it to the soup. Keep on stirring.
• Simmer until the soup thickens and serve warm.